Homemade Coconut Cinnamon Yogurt

I’ve been wanting to try my hand at making my own coconut-based yogurt for a long time, but truthfully, whole coconuts intimidate me a little bit. I love yogurt and I will sometimes eat a small container of it if it’s grass-fed and organic, but I would much rather skip the dairy and have coconut yogurt. The problem is that I can’t find a container of coconut-based yogurt that doesn’t also contain a lot of ingredients that I don’t like. Believe me, I’ve looked and I’ve searched and I’ve asked around…

This yogurt is made with only 3 ingredients. But, because it requires cutting open a fresh young coconut, it can be a little intimidating. The finished product is so unbelievably delicious that I want to be able to make it in bulk so now I’m going to research if there’s anywhere to buy fresh coconut meat already out of the shell. The last time I opened a young coconut it was a real mess, so this time I watched a video first so it was much easier. If anyone knows where to buy fresh young coconut meat, PLEASE let me know, because I’d really like to be able to easily make many servings of this at one time!

In Chinese medicine, we use coconuts to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. Traditional yogurt contains probiotics. Here, I’ve added probiotics to the coconut, blended it together, and let it ferment in the refrigerator for a day or two. By doing this, we get all of the benefits of the coconut and the probiotics. Now, add cinnamon to this and we really do have a powerful and delicious snack.

Cinnamon is one of the best herbs to warm the body. It’s great if you have a cold. If you are nauseous or have diarrhea, go for the cinnamon. It also gives you energy and helps with menstrual pain.

It takes one whole young coconut to make 2 servings of yogurt…

Open the coconut (there are great videos on YouTube with step by step instructions) and pour the coconut water into a bowl…

Scrape out the meat…

And put it into a high-speed blender…

Pour in some of the coconut water and blend until creamy. Then, add cinnamon…

And probiotics. I used these liquid probiotics…

Blend again and pour into a few glasses. Store, covered, in the refrigerator for a day or two so that it ferments…

Put the coconut meat into a high-speed blender. Pour in about 1/2 cup coconut water. Whiz it up. Add additional coconut water, a little bit at a time until you get the consistency you like in a yogurt. I like my yogurt a little thick, so I didn’t use too much more water than the 1/2 cup. Add the cinnamon and the probiotics and blend again. Pour or spoon the yogurt into 2 glasses or small bowls. Cover and refrigerate for one or two days. When you are ready to eat it, add the blueberries, pomegranate seeds and coconut. This one will make you really proud…

2 Responses to Homemade Coconut Cinnamon Yogurt

This recipe looks delicious AND it fits the paleo autoimmune protocol (a rare thing). So, thank you! I recently started a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community. Here’s the link: http://www.phoenixhelix.com/2014/04/16/paleo-aip-recipe-roundtable-23/